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Thai Soup | Spicy Prawn Soup

This is my quick and easy take on a Thai-Style Prawn Soup

If you buy stir-fry ready-chopped ingredients, like I did, it takes literally 5 minutes to make from start to finish!

Cooking Time:

5mins

Serves:

1

Approx. calories per serving (if you eat all of it, 2 bowls):

160

Ingredients (makes 2 small bowls – either one generous portion as a meal, or two small portions as a starter)

Sainsbury’s Mushroom Stir-Fry (calories shown on pack include addition of 15ml oil, which you won’t use in this recipe, so disregard those). If you don’t want to buy the stir-fry vegetables ready-to-cook like this, or you don’t have access to Sainsbury’s Supermarket, finely slice 50g common mushrooms, 25g white cabbage, 25g green cabbage, 25g carrots, 25g white onion and add 25g beansprouts.

100g King Prawns (cooked, peeled & ready to eat)

1Cal spray cooking oil (a few sprays to coat the Wok)

A little squeeze of ginger paste (will depend on your preference, but approx half a cm squeezed out of the tube…or 1/3rd of a teaspoon). You can use finely-chopped fresh ginger if you prefer, of course.

A little squeeze of lemongrass paste (again, this will depend on your preference, but about twice as much as the quantity of ginger you used, so about 1cm squeezed out of the tube, or just over half a teaspoon). Again, you can use fresh lemongrass if you prefer – cut it into lengths to flavour your soup but it can be a bit tough to eat, so I prefer to leave it big enough to pick out.

A generous sprinkling of ground dried chilli flakes (I leave the quantity up to your tastebuds!) – or a few slices of de-seeded fresh red chilli, if you prefer fresh ingredients

Half a fish stock cube, crumbled

A dash of fish sauce (half to a full tablespoon)

300ml boiling water (approx. quantity – judge by taste and how much stock you want in your soup)

Method

Spray the 1Cal cooking spray oil onto a wok, heat until smoking, keep the heat on high throughout

Add the stir-fry vegetables and stir

Add the fish sauce, lemongrass paste, ginger paste and chilli flakes and stir for a minute or so

Sprinkle on the crumbled stock cube and pour on the boiling water – the veg and water will now boil in the Wok